What is the importance of ventilation during steaming?
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bao ngoi sao
- How does the type of fat affect the final product?
- Are there any modern adaptations of Bao Ngoi Sao?
- What are some common substitutions for ingredients that may be hard to find?
- How long can the filled, unsteamed Bao Ngoi Sao be stored in the refrigerator?
- How do you properly store Bao Ngoi Sao?
- Can you make giant Bao Ngoi Sao?
- Are there any specific pleating or shaping techniques that are considered traditional?
- What are some tips for making perfect Bao Ngoi Sao?
- What kind of steamer is best for cooking Bao Ngoi Sao?
- Are there any seafood fillings for Bao Ngoi Sao?
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